Recipe Directions

You can buy spinach already chopped and frozen, but for the sake of purely raw reasons I got my own fresh spinach and chop and freeze it myself. After it thaws out, drain the water and squeeze the spinach to get excess water out.



chop the onions, jicama, and parsley. Add them and all the other ingredients to the cream cheese in a bowl and mix.



Before people starting using Knorr’s vegetable soup mix to season spinach dip they used Beau Monde, which is a mix of other seasonings. I didn’t see any in my local markets so I just used what I had of the seasonings that would be used to make it. Here’s what they are:

1 tbsp ground cloves

1 1/4 tsp cinnamon

1 tsp salt

1 tbsp ground bay leaf

1 tbsp all spice

2 tbsp pepper

1 tbsp ground white pepper

1 tsp nutmeg

1 tsp mace

1 tsp celery seed



I’d say just use what you have and leave it at that!



suggestions: adding onion powder. chopped celery. decreasing cream cheese amount or increasing spinach amount if you like more spinachy dip. also might try letting the cream cheese sour a little bit more.



serve with your favorite crackers and enjoy!

Kundalalita's Thoughts

There’s a lot of possibilities from Poemomm’s wonderful Real Cream Cheese recipe! This spinach dip tastes authentic to me at least!

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I'm sorry, I don't see the link :-(

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The link to poemmom's real cream cheese is in the description by the pic... i found that this also works just fine with fresh spinach. Chop up the spinach really well, place in a colander and squeeze/ press down to get most of the juices out.

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This looks good, wanna try it, but how do I make the macademia cream cheese? I'm also curious about the freezing of the spinach. I'd rather use fresh, and I agree with rawmama, a jicama does taste like a cross between an apple and a water chestnut.

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lol, its a flaxseed cracker. tastes good on yam chips too!

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What kind of dipping implement is featured in the photo, other than the fingers, of course?

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layladebloody, I think that Jicama tastes like a cross between an apple and a water chestnut. Texture of a water chestnut but similar sweetness and juiciness of a crunchy apple (Fuji or Gala). I don't know if water chestnuts are available raw or not, so I'd go with an apple since the sweetness would be missing in the water chestnut.

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My guess would be you freeze the spinach in order to be able to get all the water squeezed out.

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Looks and sounds yummy. Curious why you chose to freeze the spinach- can you use fresh spinach instead or is freezing necessary for texture/flavor.

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I can not wait to try this one.

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I'd try using celery. It's crunchy just like the jicama! If you want something with more tang, you can use celeriac.

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I'm dying to try this but I can't eat jicama. Does anyone know of a good replacement for it?

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I'm dying to try this but I can't eat jicama. Does anyone know of a good replacement for it?

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Zowie, just found this and cannot wait to try it.

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Yes, this looks wonderfully authentic! The picture makes me want to eat the whole thing!

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A popular thing to do is to put artichoke in this kind of dip... i heard artichoke heart can be eaten raw, i haven't tried it yet but i plan to! I used jicama because i didn't think water chestnuts could be eaten raw...if anyone knows better let me know! also if anyone tries fresh spinach as opposed to frozen i'd like to see how that turns out as well :)

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